Dauphinoise Potatoes

By Wendy Guisumbing

Dauphinoise Potatoes
Our Dauphinoise Potatoes are a the perfect creamy side dish.


Serves 6-8 (as a side)

30g butter, softened

11⁄2 kg potatoes (eg, Agria)

1 cup grated Gruyère or tasty cheese

125ml (1⁄2 cup) milk

300ml cream

1 garlic clove, crushed

2 tsp chopped thyme

2-3 tbsp chopped chives


Preheat the oven to 180°C. Grease a 2-litre heatproof dish (measuring about 25 x 20cm) with the softened butter.

Peel and wash the potatoes, then thinly slice them. Arrange the potato slices in the greased dish (we packed ours upright, but you can arrange however you wish), placing half of the grated cheese among the slices.

In a jug, combine the milk, cream, garlic and thyme and season well with sea salt and pepper. Slowly drizzle over the arranged potatoes, then cover with foil and bake for 1 hour or until the potatoes are tender. Uncover, sprinkle with the remaining cheese and bake for a further 15-20 minutes or until the cheese is bubbly and golden. Sprinkle over the chives to serve.


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